What could that poor little piece of bread have done to deserve such a withering look?

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Make sure not to crowd the pieces in the pan, or they won't brown nicely.

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The second batch goes for a swim.

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It took us about 2 minutes per side to brown the French toast and cook it through.

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Author Notes:We always have day old French bread (in fact we have a collection of French bread in the freezer - we will never starve) and it always seems a sin and a shame to pitch it, so this is a delightful and economical way to be frugal consumers. And Best Beloved loves the added kick of the rum on an otherwise uneventful Sunday morning... - fineartdaily —fineartdaily

Food52 Review: A few well-chosen ingredients go a long way in this simple but gratifying recipe. Cinnamon, nutmeg, vanilla and just a touch of brown sugar are added to the egg and milk, which also happens to be spiked with rum (fineartdaily specifies a "generous dollop," which we took to mean 2-3 tablespoons). Day old slices of French bread go for a swim in this heady custard and are then quickly browned on both sides; the recipe calls for an oiled pan, but we like to add a bit of butter at the end for extra flavor. A couple of pieces of this French toast and a little maple syrup are all you need to start the weekend off right. - A&M
—The Editors

Serves: 4
Prep time: 10 min
Cook time: 5 min

Ingredients

1
cup milk

1
pinch salt

3
brown eggs

1/2
teaspoon cinnamon

1/2
teaspoon nutmeg

1
teaspoon pure vanilla extract

1
generous dollop rum

1
tablespoon brown sugar

8
1/2-inch slices day old French bread

In This Recipe

Directions

Whisk milk, salt, eggs, cinnamon, nutmeg, vanilla extract, rum and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side for a couple of minutes, until golden brown. Serve with maple syrup and powdered sugar. If you add some strawberries and whipped cream it will remind you of the Belgian Waffles from the World’s Fair in the 60s. Childhood bliss!

The color of the eggs has nothing to do with the taste!!! White chickens produce white eggs and brown chickens produce brown eggs. I am sure that you buy organic eggs so the color doesn't matter. (trust me...I'm from Petaluma)

1/2 tsp of cinnamon? Why even bother? The ingredients here are pretty much same as mine, but I use closer to 2 teaspoons (if not a full TBSP) of good Saigon cinnamon. I'll try adding the rum this weekend....

I tried this french toast this morning as I had half a baguette of french bread left from the night before. It was delicious! I used Grand Marnier (only because that was randomly what I had) and dark brown sugar (again, that was what I had on hand). I also used butter in the pan and it came out perfectly browned and so tasty! Thanks for the great recipe. This will definitely be on our weekend breakfast rotation!

Isn't that funny - we had this morning, too! We also used what was left of last night's baguette, and since cheap white wine was the alcohol on hand, we opted for some groovy Tahitian Bean and Rum-infused vanilla instead. Quite delish! Hope you continue to have a great weekend.

This french toast is amazing, my mouth watered from start to finish! My hat's off to fineartdaily! I added Bailey's Irish Cream to my french toast and it added a little something extra to the toast. Thanks again fineartdaily!

Thanks! Bailey's wouldn't have a long enough shelf life here in Sewall's Point to make it from dessert until breakfast - the fatal flaw in the logic here. Otherwise a very tasty and delicious dessert concept! <br />

Dear Cheese1227-<br />Please tell your nephews that it took a little while for my children to come around to eating French Toast. And now they fall on it like a pack of hungry dogs. Perhaps it is the rum...

Fineartsdailey, I used Pam to oil my griddle. Later, I watched the video and noticed that our hosts for this site used butter as well. I think I would go with just a bit less nutmeg next time. I think you are right. The nutmeg overpowered the cinnamon.

Hi Susan,<br />Glad to hear that you found a solution. I'll toss in some butter sometimes, too, it depends on the level of craziness in the kitchen! Sometimes it is just pandemonium! Enjoy the rest of your holiday!<br />Jean

I made French Toast using this recipe this morning--and was a little disappointed. I wonder if it was too much cinnamon or nutmeg. I followed the recipe exactly.<br /><br />I want to ask a question. What did the recipe author use to oil the griddle?

So sorry that you are disappointed. I use a little corn oil - which makes it much tastier than the time when Best Beloved absentmindedly used olive oil! Sometimes nutmeg overpowers the cinnamon - so eyeball the ingredients. Thanks for commenting.

Family lore holds that my grandfather's Rhode Island Red laid the best brown eggs, so I am duty bound to use them. Also, my neighbor, Miss Morning Glory, had chicken that laid brown eggs, until the bob cat had its way with them!